As luscious as any great pumpkin pie should be, with the gentle warm spices of cinnamon, ginger and allspice swirled throughout, this pumpkin ice cream might just push the pie off the table!
Yes, pumpkin ice cream is a thing. And before you turn your nose up even my sometimes-picky engineer loves it! This ice cream embodies all the comforting, delicate notes of your treasured pumpkin pie.
You’ll find many of the same ingredients that are baked in a pumpkin pie – eggs, sugar, milk and cream with the same spices we use in our pumpkin pie – cinnamon, ginger and allspice.
To make this ice cream rich and creamy start with an egg-based custard. It’s worth the time it takes and the results will not disappoint.
This is a dessert you can make in advance, pop it in the freezer and it’s ready to serve when you are.
Perfect for any fall occasion, it’s also a delicious twist on a traditional holiday favorite and one delightful surprise for your guests!
Pumpkin Ice Cream
4 extra-large egg yolks
1 cup plus 2 tablespoons sugar, divided
2-¼ cups milk, divided
1 can pumpkin purée, 15-ounces, about 1-¾ cups
1-½ cups heavy cream
2 teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon ground allspice
1 teaspoon pure vanilla extract
Whipped cream for serving, optional
Place the egg yolks and ¾ cup of the sugar into a small mixing bowl. Beat on medium speed until the eggs and sugar are blended, thick and pale yellow in color, about 1 to 2 minutes.
Pour 1-½ cups of the milk into the top of a double boiler with the remaining sugar. Cook over medium heat, stirring frequently to dissolve the sugar. Heat until the milk is steaming and is about 175 to 180-degrees, about 15 to 20 minutes. Add half of the hot milk to the egg yolks and sugar, about ½ cup at a time, whisking as you add the milk to keep the eggs from scrambling.
Return the eggs and milk to the top of the double boiler and continue cooking over medium heat. Cook until the custard base starts to thicken slightly and the foam has cooked down, about 20 to 30 minutes, stirring frequently.
Place the pumpkin purée, remaining milk, cream, cinnamon, ginger, and allspice in a large mixing bowl, whisking to blend together.
Add the custard base and the vanilla extract, whisking into the pumpkin mixture.
Pour the custard base into a heatproof container, place a piece of plastic wrap directly on top of the custard, cover the container and refrigerate until well chilled, about 6 hours or overnight. Placing plastic film on top of a custard it prevents a “skin” from forming.
When you’re ready to make the ice cream, pour the chilled custard into your ice cream machine and churn until the ice cream has just set up, about -22 degrees.
Transfer the ice cream to a freezer proof container and freeze until set.
Makes about 1-½ quarts of ice cream.
Some notes:
Over churning ice cream will leave it with an “icy” texture. The Engineer loves ice cream – and “tools”, so he splurged on this Breville Ice Cream Maker. If you love to make ice cream, it’s an incredible machine, allowing you to pre-chill and set the desired consistency. https://amzn.to/3Y49DRb
Our favorite for vanilla and other flavoring extracts is Nielsen-Massey. Pure and consistent. https://amzn.to/4f2O9Ll
I have two types of mixers on hand, both from Kitchen-Aid, a stand mixer and a handheld mixer. Their handheld is perfect for creaming the eggs with the sugar for the custard base. https://amzn.to/3Ym4wgT
Preserving Good Stock is a Silpat Affiliate and an Amazon Affiliate – we may earn commissions on purchases made through our links.
Pumpkin Ice Cream
Equipment
- Electric mixer
- Double boiler
- Large heatproof container
- Ice cream machine
- Freezer proof container
Ingredients
- 4 extra-large egg yolks
- 1 cup plus 2 tablespoons sugar, divided
- 2-¼ cups milk, divided
- 1 can pumpkin purée, 15-ounces, about 1-¾ cups
- 1-½ cups heavy cream
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- 1 teaspoon pure vanilla extract
- Whipped cream for serving, optional
Instructions
- Place the egg yolks and ¾ cup of the sugar into a small mixing bowl. Beat on medium speed until the eggs and sugar are blended, thick and pale yellow in color, about 1 to 2 minutes.
- Pour 1-½ cups of the milk into the top of a double boiler with the remaining sugar. Cook over medium heat, stirring frequently to dissolve the sugar. Heat until the milk is steaming and is about 175 to 180-degrees, about 10 minutes.
- Add half of the hot milk to the egg yolks and sugar, about ½ cup at a time, whisking as you add the milk to keep the eggs from scrambling.
- Return the eggs to the top of the double boiler and continue cooking over medium heat. Cook until the custard base starts to thicken slightly and the foam has cooked down, about 30 minutes. Stir frequently.
- Place the pumpkin purée, the remaining milk, cream, cinnamon, ginger, and allspice into a large mixing bowl and whisk to blend together.
- Whisk the custard base into the pumpkin mixture.
- Pour the custard base into a heatproof container, place a piece of plastic wrap directly on top of the custard, cover the container and refrigerate until well chilled, about 6 hours or overnight.
- When you’re ready to make the ice cream, pour the chilled custard into your ice cream machine and churn until the ice cream has just set up, about -22 degrees.
- Transfer the ice cream to a freezer proof container and freeze until the ice cream has set up.
